Grilling Moist Chicken Breasts
I've been eating a LOT of chicken breasts for a very long time because it is a lean source of protein and it's easily accessible, but it's not always easy to cook!
I have been to PLENTY of bar-B-Q's in my day (you know the ones I'm talking about, where everyone's a chef) and no matter how much the cook brags about how good their food is, I still have yet to find anyone who can cook a chicken breast at a bar-B-Q that is moist, tender and juicy. (Yes, that's an invite for an invite! ;o)
If you're anything like me, you want a simple way to consistently make a dish over and over again that you will not have to force yourself to eat because you paid WAY too much money for the organic chicken breasts! HA! Sound familiar?
Am I right?
This is my contribution to help you cook moist chicken breasts at your cook outs every,
With a little bit of preparation, this recipe is a fail safe recipe...check it out!
About 35 minutes before you light up your grill, prepare your chicken breasts for grilling with this recipe for brining chicken breasts. (And yes I am fully aware that this is a recipe for turkey breast, but the same applies for chicken breasts too!)
After you have brined your breasts (BYB baby!) be sure to rinse with cold water and then shake off any excess water. Then further remove any excess by wiping each breast with a paper napkin so that you begin with mostly dry chicken breasts. Season the breasts as you desire, but remember NOT to use ANY salt. (ask me how I know;o) - I've made this mistake many, many times.
Also, if it's less saltiness you desire, then begin by brining the breasts for less time by 15 minute increments each time you make this recipe and stick with the time you prefer to the saltiness that you desire.
Ok, so your first step is to add charcoal to a chimney and fill the bottom of the chimney with newspaper and light it. I prefer this method because there is no lighter fluid to contaminate your food (and it doesn't matter how much or little you add). You do not need any lighter fluid for this and it works EVERY SINGLE TIME.
If you're not keen on charcoal (NO JUDGEMENT!), then gas grilling is probably a better option for you and for most people less of a hassle. I love to grill, so this works GREAT for me and it's no skin off my teeth.
After you've lit the paper then just let it burn for about 20 minutes to get your coals to the desired temperature for grilling, then just dump the lit coals out onto the base of the grill.
As you can see my charcoal chimney has seen quite a few bar-B-Q's! I honestly have been working out this method for quite some time, so I hope you are able to enjoy the benefits of it.
Once you've dumped the coals, just move the heap over to one side of the grill like in the pics below:
Just a wee bit of a tip here: Before placing the grill on top of the coals, I spray it with coconut oil. I buy mine from trader Joe's, or you can just buy the organic oil from a jar and dip a napkin in it and spread over the grill grates (this accomplishes the same goal). I use coconut oil because of the health benefits and the high temperature tolerance for cooking on the grill.
After successfully arranging this, just add the chicken breasts to the grill, but NOT on top of the burning coals. This will allow your chicken to cook evenly and not so quick that you won't have time to think and develop that tough cardboard outer skin that develops onto the chicken from cooking at too high of a temperature and too fast...... ANNOYING! I HATE that.
When I started cooking the chicken breasts this way I used a digital thermometer to make sure I knew when they were done. I no longer do this partly out of laziness (don't ever buy digital thermometers if you consider yourself lazy, apparently you have to replace the batteries). Now I do it so much and so often that I just know when to take them off.
By all means start off using the thermometer if it makes you nervous of when to take them off the grill.
These will take anywhere from 30 - 35 minutes to cook. Use your thermometer to check them every 15 minutes, but not so much that you poke the juice out of them. Once they have reached the internal temperature of 160 degrees, you can enjoy them!